Raspberry/Rhubarb Crisp and Raspberry Lemon Muffins

I love raspberries, they are one of my most favorite fruits.  When we bought our home 2 years ago, there were already some established raspberry bushes so it was a dream come true.  Now I can make my own raspberry jam and I like to freeze them and throw them in smoothies and bake up other yummy stuff.  Last year we planted a rhubarb plant and it has grown like crazy.  Combine rhubarb with raspberries and it is just plain delicious.  I made this dessert yesterday and I wasn't thinking straight and added double the amounted butter, oops!  Oh well, you never can go wrong with too much butter.  It really tasted quite good, but I will just have to make it again with the right amount of butter next time. ;)

Rhubarb Raspberry Crisp

 

Ingredients

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup finely chopped walnuts (optional)
• ¾ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅛ tsp. salt
• ½ cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained

Instructions

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8x8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.

Recipe adapted from Just Get Off Your Butt and Bake

I have made these Lemon Raspberry Muffins numerous times.  I use up my frozen raspberries and they always turn out wonderful!   

Lemon Raspberry Muffins

Yields 15-18 muffins 

Ingredients: 

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

1 cup milk

1 Tbsp lemon juice

1 tsp grated lemon zest

1/2 cup canola oil

1 heaping cup raspberries (fresh or frozen)

For the glaze:

1 cup confectioners sugar

2-3 Tbsp fresh lemon juice

 

Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a sperate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. 

In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries. 

Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes. 

For the glaze:

In a small bowl, whisk together the confectioners sugar and 2 Tbsp lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Dunk the tops of the warm muffins in the glaze and place on rack over cookie sheet to cool.

 

Recipe adapted from Tastes Better From Scratch

Zucchini Chocolate Cake

 Tomorrow is the first day of school for my girls.  My kids have their outfits all laid out already.  I don't think there will be a whole lot of sleeping tonight.  My oldest is excited and my middle is just nervous.  All of that will quickly fade tomorrow evening.  

I like to make my kids a fun treat when they come home on their first day of school.  If you have some zucchini laying around this would be perfect.  This cake, kinda more like a brownie, but whatever it was chocolate, moist and just plain delicious.  Your kids and you will not even know you are eating zucchini.  So since it has something good for you in it you can two pieces for sure!  

FYI....the recipe is correct, there are NO EGGS.  

Zucchini Chocolate cake

INGREDIENTS

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts (optional- I didn't use any)

Chocolate Frosting

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

Recipe adapted from Six Sisters Stuff

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Reese's Peanut Butter Cup Rice Krispies Treats

 My husband is a sucker for Rice Krispies Treats, but I mean who isn't, right?  My friend made this recipe one day and shared some with us.  The original recipe said to add the peanut butter cups to the rice krispie mixture and then roll them into little balls, but who has time for that?  My friend is clever and thought just to dump it in a 9x13 and voila!  I like to sprinkle the chopped peanut butter cups on top so you know what you are in for, the most chocolaty, peanut butter, yumminess! 

Reese's Peanut Butter Rice Krispies Treats 

1 Cup Sugar

1 Cup Corn Syrup

1 1/3 Creamy Peanut Butter

4 1/4 Cup Rice Krispies

1 Pinch of Salt

6 Reese's Peanut Butter Cups, chopped (I might have added more, but I can't remember)

1/2 cup Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.Remove from heat.

Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Pour mixture into a lightly greased 9x13 pan. Add chopped Reese's peanut cups to the top and press slightly.  Wait to cool and cut into squares.

Recipe adapted from Six Sisters Stuff

No Bake Strawberry Lemon Cookie Pie

I am in a book club and what else is better than getting together with friends and talking about a book?.....getting together with friends and talking about a book and having a yummy dessert.  

Last book club my friend Wendy made this amazing dessert!  I could not stop thinking about it the next day so you know it was that good!  First I texted Wendy to see if the recipe was on her Pinterest board or where I could find it?  Found the recipe and I think I went to the store that day and bought all the ingredients.  I couldn't make it that day because it has to sit in the fridge for a bit.  So I made it the next day!  It is just so delicious and you wouldn't believe how simple to make!  This will defiantly be a go to dessert of mine.  Oh and the book was good also....Between Shades of Gray by Ruta Sepetys

Here are the layers of cookie, strawberry, cool whip yumminess.

No Bake Strawberry Lemon Cookie Pie

Ingredients

Crust

2 cups graham cracker crumbs

3/4 cup butter, melted

Filling

1 1/2 15.25 oz packages lemon cream cookies (I used lemon Oreos)

1 cup milk

8 oz cool whip

16 oz carton strawberries

Instructions

1. Grease a 9 inch pie pan.

2. Combine graham cracker crumbs and melted butter. Press into the bottom and up the sides of the greased pie pan.

3. Put milk into a small bowl that will allow for dipping the cookies.

4. Dunk cookies, one at a time, and add to the pie pan to make a single layer of cookies on the bottom of the crust. I needed just more than half of one package for the first layer.

5. Add half of the Cool Whip and spread evenly over the cookies.

6. Slice about half of the strawberries and make a single layer of strawberries on top of the Cool Whip.

7. Dunk more cookies, one at a time, and add to the pie pan to make a second layer of cookies on top of the strawberries.

8. Add remaining Cool Whip and spread evenly over the cookies.

9. Slice remaining strawberries and spread on the top of the pie.

10. Add cookie crumbs or graham cracker crumbs on top to finish it off, if desired.

11. Cover and chill for about 8 hours before serving.

Recipe adapted from Life Love and Sugar

Aria's Monster Bash

My 10 year old is obsessed with Monster High.  Since she was turning double digits we had to celebrate and of course with everything Monster High.  To decorate for the party we put out all her dolls and some sets we had.  We also purchased some items from Party City.

The side theme was Draculaura's 1600th Birthday Party so we put her up front to great the guests.

When the guests arrived they registered as Monster High Freshman.  We gave them "Monster Names" with a Photo ID Card.

 They then were given their Spooky Schedule

Fearleading Tryouts-Cleo Says (Simon Says Game)

Home Ick- We made treats

Study Hall-Aria got Share and Scare for Christmas.  It is a Monster High Board game like truth or dare.

Mad Science-We made Monster Slime (gak)

Drama-They played charades with a Monster High Theme

Dead Languages-The Name Game?  I think it is called?  Everyone writes a celebrity on a piece of paper and then you try to guess who wrote what?

Lunch-Cake and Ice cream in the Creepateria

 We marked each area with a sign

 For Home Ick we made Ghoulia Ghoul Juice (Swamp Juice)

The recipe I found here

Then Lagoona's Candy Sushi

Recipe Here

We also made Draculaura's Apple Bites(forgot picture)  

You cut an apple in wedges and make a mouth with the skin on the outside and you place slivered almonds in the white part for her fangs.  I knew some would not like nuts so we used peanut butter and  mini marshmallows also.

 Mad Science 

We made Glitter Monster Slim/Gak

Recipe Here

I printed out a label and glued it on some little glad throw away containers or you could use baby food containers.

Then the cake.....she wanted Draculaura's 1600th Birthday Cake.  This was my first tiered cake ever!  I used a 12 inch, 8 inch and 6 inch round cake pans, one layer each.  I made a cream cheese frosting and colored it pink.  While the frosting was still wet I wrapped a real ribbon around the cake and placed pink sixlets (I found at Walmart in the baking isle) around the bottom layer.  I hot glued a little bow together and then hot glued it onto the ribbon on the cake.  While I made the ganache I chilled the cakes.  I added dowels in the bottom layer and middle layer for support.  I poured the ganache over the each layer and threw them back in the fridge to harden before I stacked the tiers.  I made a paper heart and glued it on a dowel.  I added sugar hearts(those prepacked decoration sets) around the paper heart.  

Cake Recipe (I made the chocolate version)

Frosting Recipe 

1 1/2 pkg. (8 oz each) Cream Cheese, softened

1/2 cup butter, softened

1 1/2 tsp vanilla

6 cups powdered sugar

Mix cream cheese and butter until creamy.  Add vanilla and powered sugar until smooth

Chocolate Ganache

6 inch layer- I made 1 batch

8 inch layer- There was a little left from the first batch and then I melted another batch with what was left.

12 inch layer -I doubled the recipe

One Batch

2 oz. Baker's Chocolate

1/2 tub (8 oz) Cool Whip (Do not thaw)

Add chocolate and cool whip to microwave safe bowl.  Microwave for 1 1/2 minutes until melted and smooth.  It will be runny so let it cool 5 min and when it is thicker slowly pour over layer.  Take an off set spatula and push the chocolate to the edge of the cake make it pour over a bit.  

Spookies and Cookies

I can't say enough how much I love this time of year, fall and the holidays that come with it are just so much fun!  Pomegranates are in season and that makes me super happy also!

Another thing that makes me super happy is Carbon Leaf.  My husband, sister and I went and saw them last week.  So entertaining!  Check them out here, they have a Irish Folk, Rock sound.

My sister and I with Barry the lead vocalist.

 We have started some home improvements in our new house.  Before my husband put holes in the wall there was a counter in this corner of our mud/laundry room.  I guess it was to fold laundry on but it just collected junk.

Before

 We decided to rip it out and make it more useful by adding a bench, shelf and hooks.  Since we come through the garage mostly our coats and back packs were not ending up in the main entry closet.  Brian also moved a plug closer to the built in ironing board. 

After 

We painted the walls green and Brian built the rest and we painted it white.

We had a fun time doing this project, we aren't professional woodworkers by any means.

 There is still more we want to do with the inside and outside of the house but it all takes time and money.

Been doing a little holiday decorating also.  I was wanting to make these lanterns for a long time but did not have anywhere to put them.  But now that I have these cute windows I thought it would be perfect spot. 

 Find the tutorial here.

Spooky at night

Thought I would throw in a recipe in this mega post.  Super easy peanut butter cookie.  You could even throw them together for a Halloween Party.  Maybe frost them with chocolate frosting and sprinkle some holiday sprinkles over the top.

Peanut Butter Cake Mix Cookies

recipe adapted from Real Mom Kitchen

Ingredients

• 1 package yellow cake mix
• 1 cup creamy peanut butter
• ½ cup canola oil
• 2 large eggs

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the ingredients. Mix together until well combined.
3. Shape dough into small round balls and place on a cookie sheet. Using a fork, lightly flatten the balls making a criss cross pattern on the top.
4. Bake all cookies at 350 degrees for 10-12 minutes (check at 9 or 10 minutes to prevent over-browning). Makes 2 dozen cookies.

We had a little party at our house last weekend and I made these little frankies.  I pinned it on Pinterest  and it was just a picture but I think I figured it out.

Make regular batch of rice krispie treats.  Add green food coloring to marshmallow butter mixture before adding krispies.

Pour into 9x13 buttered pan. 

When cooled dump out and cut into rectangles.

Melt half a bag of chocolate chips in microwave safe mug.  I like to add a little shortening, like 1/2 tablespoon to my chocolate when I melt it.  It just makes it more flexible.  Dip the "heads" of franky into chocolate and lay on waxed paper lined cookie sheet.  

I bought white frosting in a tube and squirted little circles for eyes and put a chocolate chip in each one.  Then with a I found a Halloween frosting writing set at Walmart, it had the color black that I used for his mouth.  When all done pop them into the fridge until set.

Triple-Berry Cobbler and another Zucchini Recipe

With berries ripe and wonderful right now, cobblers are an easy dessert to throw together on a summer night. This was a super simple recipe and my family gobbled it up in one evening.

Triple-Berry Cobbler
recipe adapted from Kraft Foods

what you need

4

cups  assorted fresh berries (blueberries, raspberries, sliced strawberries)

1/4

cup  sugar, divided

1

pkg.   (3.4 oz.) Vanilla Flavor Instant Pudding

1/2

cup  water, divided

1

cup  baking mix

1/4

cup  Sour Cream

1/2

tsp.  ground cinnamon

3/4

cup  thawed Whipped Topping

make it

HEAT oven to 350ºF.

COMBINE berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.

MIX baking mix, sour cream and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.

BAKE 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with whipped topping.

Since last week I talked about zucchini, I thought I would throw this recipe in real quick.  My friend Wendy and I were talking one day and she mentioned my post last week and how I did not like zucchini in savory dishes.  She told me about this great recipe and I had to try it.  Thanks to my friend Barb who brought me some zucchini last Sunday I was able to throw this together one night. We had some mixed reviews at the dinner table, but I thought it was pretty tasty.

Baked Zucchini Fries
Recipe adapted by Our Best Bites 

About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs*
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs and Parmesan cheese. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).

Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Ranch Dressing Serves 6-8 as a side dish.

*If you don't have or can't find any Italian-Style Panko Bread Crumbs, just add 1/2 tablespoon of Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp onion powder to 1/2 cups plain panko bread crumbs.

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